Baked Stuffed Apples

Ingredients

• 6 medium tart red apples
• 1 C. light brown sugar
• 1/4 C. golden seedless raisins
• 1/4 C. soft butter
• 2 C. very hot water
• 3 Tbs. orange juice, concentrate
• Cinnamon

Directions

Wash, core and stem the apples, but don't peel them. Stand them in a buttered mold and stuff them with 2/3 C. of the brown sugar, and the raisins. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops. Place the mold in the slow cooker and pour the hot water into the cooker (not in the mold). Sprinkle the orange juice concentrate over the apples. Cover and cook on low for 3-5 hours, or until the apples are tender.

Yield: 6 servings

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Pear Butter

Ingredients

• 20 medium pears
• 3/4 C. sugar or Splenda
• 1 tsp. cinnamon
• 1 Tbs. lemon juice

Directions

Peel, core, and quarter pears. Put through grinder or process in food processor until it has the consistancy of applesauce. You should have about 2 quarts of pureed pears.


Cook all ingredients in crockpot for 8-12 hours. Set the crockpot on low heat. Cook time depends on the size and power of your crockpot, and how thick you like it, I let mine go overnight. It will reduce in volume by about half overnight.


About the last hour, use a wooden spoon or whatever you have handy to prop it open, because you want the steam to escape so it can thicken. Or use a large pot splatter-guard since it will spatter as it boils slowly.Wash the jars in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used. Keeping them hot will prevent the jars from breaking when you fill them with the hot pear butter. 


Put the lids into a pan of hot, but not quite boiling water for 5 minutes. Fill jars to within 1/4 inch of the top, wipe any spilled pear butter of the top, seal the lid and tighten the ring around them. 


Put them in the canner and keep them covered with at least 1 inch of water and boiling. Boil pint jars for 15 minutes, quarts for 20 minutes. If you use a pressure cooker, process for 15 minutes at 15 pounds.

Additional notes:

Regarding the sugar quantities - It is best to use the lesser quantity, and taste the sauce as it nears completion. If it is not sweet enough, add additional sugar until it suits your taste. Keep in mind, however, that the pear butter will become sweeter as the liquid evaporates.

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Crockpot Banana Bread

Ingredients

• 1 3/4 C. flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/3 C. shortening
• 2/3 C. sugar
• 2 eggs, well beaten
• 1 1/2 C. well mashed, overripe banana (2 or 3 bananas)
• 1/2 C. coarsely chopped walnuts (optional)

Directions

Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas, another 1/3 of the flour mixture, then the rest of the bananas, and finally the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

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Deluxe Crockpot Oatmeal

Ingredients

• 2 C. milk
• 1/4 C. brown sugar
• 1 Tbs. butter, melted
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 C. quick cooking oats
• 1 C. finely chopped apple
• 1/2 C. raisins and/or dates
• 1/2 C. chopped walnuts or almonds

Directions

Grease the inside of crockpot. Put ingredients inside crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving. Makes 4 C. (6-8 servings) 

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Crock Pot Mixed Grain Porridge Recipe

Crock pot mixed grain porridge (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

1/2 cup steel-cut oats

3/4 cup wild and brown rice blend (or use any combo of rices)

1/2 cup millet

1/4 cup stone-ground grits

3 Tbsp flax seeds

5 1/2 cups water

pinch of salt

Combine everything in a medium crock pot (I used a 3 1/2 quart one) and cook on low for 8-9 hours. Serve with dried fruit, nuts, honey, or anything else that comes to mind. To reheat, add a splash of water or milk before microwaving. Serves 6.

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Dulce de Leche

Ingredients:

• 2 cans sweetened condensed milk
• water

Directions:

Remove labels from cans and place in crockpot. Fill crockpot to the top with water.

Cover and cook on low 8-9 hours. Let the cans cool in the crockpot for a few hours.

Remove cans from crockpot and allow to cool to the touch before opening the cans.

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